Friday, November 2, 2007

Oriental Chicken

My roommate in college used to make this and I gave it the nickname Sticky Stinky Chicken, but don't let the nickname throw you. I serve this with steamed zuccini, yellow squash, onions, and mushrooms, and white rice and it's so easy to make.

Sticky Stinky Oriental Chicken
2 T oil
2 T soy sauce
2 T rice wine vinegar
1/4 c granulated sugar
1 t chicken boullion
1 t crushed garlic
1 lb boneless, skinless chicken breast

Cut chicken breast into bite sized pieces. Place cut chicken in a zip lock baggie. Mix, in a small bowl: oil, soy sauce, vinegar, sugar, boullion, and garlic. Pour mixture over chicken and let marinate at least 2 hours. You can let it go overnight and it'll be just as good, if not better.

Discard half of the marinade, and sautee chicken and remaining marinade over med-high heat until fully cooked. Watch the heat so the marinade doesn't burn.

Serve over sauteed veggies and rice. The sauce from the marinade is great over the veggies.

3 comments:

MarySue said...

This will definately be made in this household next week. I remember you talking about this recipe. So glad you shared.

go boo boo said...

I will be making this too. Thank you Tia D.

Christie K said...

Made it tonight and it was great> I also made fried rice to go with it which turned out terrific. I just fried three pieces of bacon in a pan (crumbled bacon into pan after cooking and used bacon dippings) added chilled rice and soy sauce and it was good to go.